How to Make Cottage Cheese

Once you discover how easy it is to make your own cottage cheese, you'll never buy it at the store again!

Use fresh cultured buttermilk to coagulate pasteurized skim milk (the buttermilk will also do wonders for raw skim milk). Use one-half cup of the culture per gallon of milk, stir in well and place the mixture in a warm place for 24 hours.

PHOTO: J. F. MICHAJLUK

When the curd of your developing cheese is about ready, check it by breaking one of the particles with your fingers. If it's still too moist, it will appear glossy inside and should be cooked a little longer. The curds will hold their form when done, look like new-popped popcorn and have a meaty consistency.

J. F. MICHAJLUK

After a good coagulation has occurred, cut the curd into one-half to one-inch cubes by passing a long knife vertically (both crosswise and lengthwise) through the jelling milk. This sets the size of the final curd.

J. F. MICHAJLUK

Hold stirring to a minimum during the heating process and try not to break the curd. A gentle one-minute stir at five-minute intervals works best for me.

J. F. MICHAJLUK

When the cheese has firmed sufficiently, pour the curds and whey into a colander draped with cheesecloth or into a large strainer. Keep your face back as you do this because the steam can be very hot.

J. F. MICHAJLUK

Use your homemade cottage cheese to make a delicious cheese torte.

J. F. MICHAJLUK

Take care to follow the directions given in the text for washing your new batch of cottage cheese. Your final results depend directly on how the curds are rinsed and cooled. Use plenty of water at the right temperature and always stir gently.

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